Vanilla Blueberry Lemon Cake
A delightful cake combining the flavors of vanilla, blueberries, and lemon, perfect for birthdays and celebrations.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1/2 cup buttermilk
Additions
- 1 cup fresh blueberries
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Set aside.
- In a large mixing bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Gently fold in the fresh blueberries, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost the cakes with your choice of frosting. Layer and decorate as desired.
- Serve the cake at room temperature. It's perfect with a cup of tea or a scoop of vanilla ice cream.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving.
Notes
Pro Tips: For a fluffier texture, ensure your ingredients are at room temperature before mixing. Ingredient Substitutions: Use coconut oil instead of butter for a dairy-free option. How to Serve: Serve with a dollop of whipped cream or a sprinkle of powdered sugar. Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Bake the cake layers a day in advance and frost them on the day of serving.